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sushi rice

(recipe, caleb bo baleb)


From the Sushi Cookbook by Katsuji Yamamoto and Roger Hicks, checked out from the Berkeley Public Library in 2002. And returned. I doubled their recipe.


  1. For rice:
  2. 1½ cups sushi rice
  3. 2 cups water
  4. 2 to 4 in strip of dried kelp (konbu)
  5. For sushi vinegar (sushi-zu)
  6. 3 Tbsp. rice wine vinegar
  7. 2 Tbsp. superfine or powdered sugar
  8. 1 tsp. salt


  1. Wash the rice until the water comes off it clear (or until you get tired of washing). Let it drain in a strainer or colander for 30 minutes to an hour.
  2. Wipe the konbu clean.
  3. Put the rice, water, and konbu in a pot, lid off, and put on medium heat until it boils.
  4. Take out the konbu, cover and simmer on low heat. Cook until all the water is absorbed, 10-20 minutes.
  5. Remove the lid and cover the pan with a dish towel.
  6. Make the sushi vinegar: heat the vinegar, sugar and salt until the sugar is in solution. Remove from heat, or even cool over and icewater bath to keep the vinegar from evaporating.
  7. Put the rice into a tub or bowl, add the sushi vinegar, and cut the rice with a rice paddle vertically. Turn the bowl and cut again, and again, and again, until the rice is cool and all the vinegar is incorporated. If you have a lackey, let them fan the rice to make it cool faster.